Crispy Teriyaki Tofu and Avocado Rice Stack: A Flavor-Packed Vegan Delight

Start by draining and pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top to press it down for about 15-20 minutes.
Cut the tofu into bite-sized cubes.
Toss the tofu cubes in cornstarch until evenly coated.
Heat the olive oil or sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until they are golden and crispy on all sides (about 8-10 minutes).
Once the tofu is crispy, pour the teriyaki sauce over the tofu and toss gently to coat. Cook for an additional 2-3 minutes to allow the sauce to caramelize. Remove from heat and set aside.
Step 2: Prepare the Avocado Rice

In a bowl, combine the warm rice and mashed avocado.
Add the lime juice, salt, and pepper. Stir until the rice is well-coated and the avocado is evenly mixed in. If you like, add sesame oil for extra flavor.
Step 3: Assemble the Stack

Using a ring mold (or a small bowl), layer the rice mixture at the bottom. Press gently to compact the rice.
Add a layer of crispy teriyaki tofu on top of the rice, followed by a sprinkle of shredded carrots and sliced cucumber, if using.
Carefully remove the ring mold, ensuring the stack holds together. Repeat for additional servings.
Step 4: Garnish and Serve

Garnish the stack with sesame seeds, fresh cilantro, or chopped green onions for added color and flavor.
Serve immediately while the tofu is crispy, or chill the rice stack in the fridge for a few minutes before serving.
Serving and Storage Tips: